Paprika Smashed Potatoes
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Servings: 4
- Course: Side Dish
These Paprika Smashed Potatoes are tender on the inside and crisp on the outside, a perfect side dish for any meal from Reynolds Wrap® Ambassador Skinnytaste.
Reynolds Kitchens® Tips
Ingredients
Ingredients:
- 16 ounces baby gold potatoes (about 12–16 depending on the size)
- Kosher salt
- 3/4 teaspoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon extra-virgin olive oil
- Reynolds Wrap® Heavy Duty Foil
- Chopped parsley, for garnish
Directions
Step 1
Place the potatoes in a medium pot and cover with cold water, add 1 teaspoon kosher salt. Bring to a boil and cook until a knife easily pierces to the center of each potato, about 18–20 minutes. Remove from water and dry, place on a clean work surface and gently press using the bottom of a glass to smash the potato.
Step 2
Heat the oven to 425° F. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil.
Step 3
In a small bowl, combine paprika, 1/2 teaspoon salt, black pepper and garlic powder. Place potatoes in a single layer on the prepared sheet pan. Lightly brush potatoes with olive oil and sprinkle both sides of each potato with spice mix.
Step 4
Bake 20 minutes, turning halfway until crisp and golden. Garnish with parsley.
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